LATE SPRING 2010

Dinner Menu

Yucutan Chicken Sausage
puree de papas, sauce mole, tomatillo salsa

Salmon Brochette
sate seasonings, peanut sauce, banana chutney

Prawn & Pomelo Salad in the style of Bangkok

Iceberg Wedge
Great Hill blue dressing, beets, applewood smoked bacon, chives

Simple Green Salad
pomegranate honey & champagne vinaigrette

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Capellini
with tomatoes, basil & garlic

Linguini
with white sauce, clams

Seared Calamari & Egg Noodles
Hui tomato ginger broth, spinach, cilantro

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Sour dough bread with sweet Vermont butter

Pellegrino / Aqua Panna

BYOB

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